Beef And Pork Meatballs With Cream Sauce Food

MEATBALLS WITH CREAM SAUCE

Steps:

• In a large bowl, combine the egg, milk, ketchup, Worcestershire sauce, oats, onion, parsley, salt and pepper. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Roll in flour, shaking off excess. , Place meatballs on greased racks in shallow baking pans. Bake, uncovered, at 400° for 10 minutes. Turn meatballs; bake 12-15 minutes longer or until meat is no longer pink. , Meanwhile, for sauce, melt butter in a saucepan over medium heat. Stir in the flour, thyme, salt and pepper until smooth. Gradually add broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. , Drain meatballs on paper towels; transfer to a serving dish. Serve with sauce; sprinkle with parsley.

ITALIAN-STYLE BEEF & PORK MEATBALLS

Steps:

• Position racks in upper and lower thirds of oven; preheat to 450°F. Line 2 large rimmed baking sheets with foil and coat with cooking spray.
• Combine eggs, onion, panko, parsley, Parmesan, garlic, Italian seasoning, salt and pepper in a large bowl. Add beef and pork. Mix gently with your hands until just combined (do not overmix). Using a generous 2 tablespoons each, shape into 48 meatballs. Place 1 inch apart on the prepared baking sheets.
• Bake the meatballs until an instant-read thermometer inserted in the center registers 165°F, about 15 minutes.

MEATBALLS WITH CREAM SAUCE

Steps:

• In a bowl, combine the first 9 ingredients.
• Add beef and mix well.
• Shape into 1 inch balls.
• Roll in flour, shaking off excess.
• Place 1 inch apart on greased cookie sheet.
• Bake, uncovered at 400 degrees for 10 minutes.
• Turn meatballs; bake 12-15 minutes longer or until meat is no longer pink.
• Meanwhile, for sauce, melt butter in a saucepan over medium heat.
• Stir in flour, thyme, salt and pepper until smooth.
• Gradually add broth and cream; bring to a boil.
• Cook and stir for 2 minutes or until thickened and bubbly.
• Drain meatballs on paper towels; transfer to a serving dish.
• Top with sauce; sprinkle with parsley.

KONIGSBERGER KLOPSE (GERMAN MEATBALLS IN CREAMY CAPER SAUCE)

Steps:

• In a large saucepan or Dutch oven such as Le Creuset, heat broth ingredients (stock, bay leaf, cider vinegar, white wine, peppercorns, and 2 tablespoons capers) to a simmer over medium heat.
• Meanwhile, combine meatball ingredients, mix well.
• Form meat mixture into golf-ball sized balls (note: mixture will be a bit sticky and delicate to work with, but this is normal, and the result will be a moist and tender meatball!). Roll them in flour, and carefully place into hot broth; simmer each batch for 15 minutes, but do not boil. (Tip: do not crowd meatballs, ie only simmer about 10-12 meatballs at a time). Note that the broth will thicken as you add the flour covered meatballs, which will make a nice sauce.
• Carefully remove meatballs from the hot broth with a slotted spoon, and keep them warm in a covered bowl stored in the oven while making the sauce. Discard bay leaf.
• To Make Cream Sauce:.
• To hot broth stir in the sauce ingredients and heat through, but do not boil.
• Add the cooked meatballs to the heated sauce, stir gently and warm through.
• To Serve:.
• Serve Meatballs and Cream Sauce with boiled new potatoes (salzkartoffel) or hot buttered spaetzle noodles, and German Rotkohl recipe #108449. Sprinkle with snipped fresh parsley, for garnish.
• To Serve as an Appetizer:.
• Make the meatballs smaller and serve warm from the crock pot with toothpicks, buttered rolls and potato salad recipe #309891.
• Freezes well.